Job Corps Programs
Showing relevant programs in your area for: Food Service Managers
Advanced Culinary Arts Earle C. Clements - Job Corps
Program Level
Advanced
Location
Morganfield , Kentucky miles away)
Advanced Culinary Arts Earle C. Clements - Job Corps
Industry: Hospitality
Environment: Rural
Students Enrolled: N/A
More Info
2302 US Highway 60 EastMorganfield , Kentucky 42437
(270) 389-2419
Map & Directions
Program Brochure
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.
Advanced Culinary Arts Exeter - Job Corps
Program Level
Advanced
Location
Exeter , Rhode Island miles away)
Advanced Culinary Arts Exeter - Job Corps
Industry: Hospitality
Environment: Rural
Students Enrolled: N/A
More Info
162 Main StreetExeter , Rhode Island 2822
(401) 268-600
Map & Directions
Program Brochure
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.
Advanced Culinary Arts Penobscot - Job Corps
Program Level
Advanced
Location
Bangor , Maine miles away)
Advanced Culinary Arts Penobscot - Job Corps
Industry: Hospitality
Environment: Rural
Students Enrolled: N/A
More Info
General https://penobscot.jobcorps.gov/
1375 Union StreetBangor , Maine 4401
(207) 990-3000
Map & Directions
Program Brochure
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.
Advanced Culinary Arts - Pastry Penobscot - Job Corps
Program Level
Advanced
Location
Bangor , Maine miles away)
Advanced Culinary Arts - Pastry Penobscot - Job Corps
Industry: Hospitality
Environment: Rural
Students Enrolled: N/A
More Info
General https://penobscot.jobcorps.gov/
1375 Union StreetBangor , Maine 4401
(207) 990-3000
Map & Directions
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.
Advanced Culinary Arts Ramey - Job Corps
Program Level
Advanced
Location
Aguadilla , Puerto Rico miles away)
Advanced Culinary Arts Ramey - Job Corps
Industry: Hospitality
Environment: Rural
Students Enrolled: N/A
More Info
PO Box 250463, Belt St. Building #760Aguadilla , Puerto Rico 604
(787) 890-2030
Map & Directions
Program Brochure
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.
Advanced Culinary Arts Treasure Island - Job Corps
Program Level
Advanced
Location
San Francisco , California miles away)
Advanced Culinary Arts Treasure Island - Job Corps
Industry: Hospitality
Environment: Metropolis
Students Enrolled: N/A
More Info
351 H Avenue, Building 442San Francisco , California 94130
(415) 277-2400
Map & Directions
Program Brochure
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.
Advanced Culinary Arts - Pastry Treasure Island - Job Corps
Program Level
Advanced
Location
San Francisco , California miles away)
Advanced Culinary Arts - Pastry Treasure Island - Job Corps
Industry: Hospitality
Environment: Metropolis
Students Enrolled: N/A
More Info
351 H Avenue, Building 442San Francisco , California 94130
(415) 277-2400
Map & Directions
Program Description
Overview
The Job Corps Culinary Arts Advanced Training program requires training in the following subject areas:
- Tools and equipment
- Advanced vegetables, soups, and sauces
- Pasta-making
- Garde manger
- Advanced poultry, fish, and shell fish fabrication
- Advanced station/line cook
- Advanced garnishes and plating
- Banquet and catering
- Introduction to food management
- Baking math, knowledge, and skills
- Pastry and other desserts
- American Culinary Federation-certified culinarian (optional)
- American Culinary Federation-certified pastry culinarian (optional)
Program Expectations
Students entering the Culinary Arts Advanced Training program will be expected to participate in the following professional practices:
- Arrive on time and be ready to begin work immediately.
- Dress for the training area with uniform worn properly at all times.
- Work the entire time while on the job.
- Follow safety guidelines.
- Follow rules and instructions of the training area and Job Corps.
- Demonstrate respect for self, tools, and equipment.
- Take care of the work area—keeping work areas clean and safe.
- Exercise good customer relations skills.
- Attend work-based learning and externship sites.
Program Entry Requirements
Before entering the Culinary Arts Advanced Training program, students must:
- Be 171⁄2 years old.
- Have a high school diploma or the equivalent.
- Meet academic (math and reading) requirements.
- Have completed Job Corps’ basic Culinary Arts career technical training program.
- Have completed the necessary work-based learning requirements of the basic training program.
- Have a valid driver’s license.
- Have a ServSafe® certification (Food Protection Manager).
- Have a positive attendance and progress record.
- Have health clearance from the Job Corps center where they received basic training.
- Complete a successful phone or in-person interview.
Primary Credential
As a Job Corps student, you can earn credentials in your training area that demonstrate you have gained the knowledge and skills to help you succeed in your career. Credentials may lead to greater employment opportunities, higher wages, and promotions.
Students who complete a Hospitality training area can earn nationally recognized credentials from organizations such as
- The American Hotel and Lodging Educational Institute (AHLEI),
- The National Restaurant Association, and
- ServSafe®,
the national standard in hospitality and culinary arts training and credentialing. Many graduates also gain a state-issued license.